KitCast Natural Cast Iron Flax Oil with Free eBook, 150ml

Just as another reviewer indicated, the bottle felt like it wasn't full. Opened it up, and about 3/4 full, so I drained it into a measuring cup to check. No damage or leakage in the box, so it clearly wasn't filled to full volume. Either it is short on purpose or someone needs to review their QA/QC process because there was no leakage indicated in the box. I paid for 150ml, and it was short by about 27 ml, basically, I got ripped off by $2.33 for the missing content. No information or link sent for the "free ebook" either. Not happy with this vendor. I'm going to keep the Flax Oil, even though it's clearly short and will eat the cost. I will not buy again from this vendor.

I have two pre-seasoned Lodge cast iron pans (9" and 12") that I've had for about three years. I've tossed out my scratched non stick pans and now only use cast iron for my fry pans. I have always taken care to wash without soap, if possible, dry them on the stove top, and give them a little coat of oil or Crisco before putting them away. Over time, the pre-season has seen its use and I have done several seasonings with so-so results. They have all involved cleaning the pan well, heating it up, wiping a thin layer of something on it, and baking it for 1 to 2 hours at 500 degrees, letting it cool, and baking again a couple more times with another coat of something. The something I have tried has been Crisco, vegetable oil, canola oil, and bacon fat. I have has okay results with a couple, the vegetable oil was the worst. It seemed no mater how long I baked it, it would still be sticky. Plus, the house smelled something like a Chinese restaurant.I have long heard that unrefined flax seed oil is the perfect oil to use. So I bought a bottle of the KitCast. I also figured if I'm going to re-season again, I'm going to remove the existing seasoning and try and get rid of the bumpy casting marks left from the manufacturing process. So I got some 60 grit sand paper and sanded down the surface of my 9" pan with a hand held sander. There are videos of others doing this and it worked pretty well. I got it to a nice and shiny smooth surface. I left the 12" alone. I then washed the pans and put on a thin coat of the flax seed oil. I put them in a cold oven and turned it up to 500. I left it for 1.5 hours after it got up to temp then left them in the oven until cool. They came out after the first baking not much different than they went in. Not too impressed. I gave them a quick wash and repeated the process another 3 times. 4 times total. They are now shiny and look like they have just been oiled but are actually dry. The surface is hard, not sticky, and very non stick. I still use some type of fat when cooking. I don't think that can be avoided in cast iron. Even the 12" that I did not sand down performs much better than before.Another reviewer mentioned flaking of the seasoning. I, too, have had this happen. For me, it happened after I brought the pan camping and heated it too much. Ever since then, the seasoning flaked in spots, including the Lodge pre-season. Might not be the same issue, but too much heat did my pan in. Had to scrub it off with a green scotch brite and re-season.

This product worked better than any oil I've tried. I'm posting a picture here. The one on the left I sanded with a 5" orbital sander with 60, 120, & 220 grit paper until I removed all the rough surface left from the foundry. Then applied the oil and put in a 500 degree oven for an hour. Repeated 6 times with a 2 hour cool down in between. The skillet on the right has been heavily used and oiled and re-oiled, but still hasn't gotten to a good smooth non stick surface. I'm going to repeat this process on it next because the results are outstanding. The left skillet is Fairly new, but is perfect now.

I seasoned one of my beautiful Debuyer steel pan with vegetable oil - it was ok, but was streaky. While functional it looked “messy”. I chef friend told me professional chefs prefer flax oil for seasoning. I really did not think it would make a huge difference- but it did!! This oil worked beautifully! I heated my pan to 200F in my oven. Removed my pan, put a small amount of flax oil on a paper towel and applied a thin coat inside and out. I turned the oven up to 500F and returned the pan to the oven for 2 hours. Then turn the oven off - don’t open the door- and left it in the oven to cool. PERFECT!!!

As a young boy I would watch my mother and grandmother cook with cast iron pots and pans. Food always tasted good and cleanup looked to be easy. When I married mom gave most of them to me because of my interest in cooking and my sister could care less (lucky me). After seven years in the Marines and divorce the cast iron disappeared (unlucky me). How at the age of 72 I decided to go back to the good old days and purchased two different size skillets, a grill and a dutch oven. Lodge pre-seasoned them but from reading reviews and Youtube videos I knew I had to do more. Did one with the Crisco method and was not totally happy with it. Did the rest with KitCast Flax Oil using their recommended method three times each. Worked great, finish is nice and smooth and nothing sticks. One piece of advice is don't cook using high heat, medium low works best and nothing will stick. One more thing never use soap and water on them.

Awesome Flax Seed Oil! This is the real deal. If your going to season your cast iron or your carbon steel pans this is what you want to use!!!! You will know real flaxseed oil from the smell and it’s polomerizong effects which is what we are trying to accomplish by add layers of protection to our pans and to help make them non-stick naturally. When I got my bottle I read it and your are suppose to keep real flax seed oil refrigerated so it doesn’t go rancid. If you purchase flax seed Oil that doesn’t instruct to to keep it refrigerated, then you know you don’t have 100% flax seed oil. This is the real stuff. Great customer service too! If I need the real stuff this is what I’m going to buy and this is who I’m buying it from!